S’mores mug cakes are perfect when you want your s’mores fix, but are closer to a microwave than a campfire. Ghirardelli chocolate squares are ideal for this recipe as they come in many tempting flavors and you only need two squares to make this. What you do with the rest of the chocolate squares is up to you!

This recipe was modified from a recipe found in the book “The Perfect Cake” by America’s Test Kitchen.

Ghirardelli S’mores Mug Cakes

Makes two mug cakes

4 tbsp. butter

4 Ghirardelli chocolate squares, two for the batter and two saved for garnish

1/4 cup (1 3/4 oz) sugar

2 large eggs

2 tbsp. Ghirardelli 100% unsweetened cocoa powder

1 tsp vanilla extract

pinch salt

1/4 cup (1 1/4 oz) all-purpose flour

1/2 tsp baking powder

6 regular-sized marshmallows

2 whole graham crackers, crushed into crumbs, plus one whole cracker quartered

Microwave butter and two chocolate squares in a medium bowl at 50 percent power, whisking often until melted, about one minute. I like to also cover the bowl with something in case the butter explodes which often happens when microwaving.

Whisk sugar, eggs, cocoa, vanilla, salt, flour, and baking powder into chocolate mixture until smooth and well combined. Divide batter evenly between two coffee mugs.

Place mugs on opposite side of the microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below the rim of mug).

Press one marshmallow into center of each cake until marshmallow is flush with top of cake. Sprinkle top of each cake with two tablespoons graham cracker crumbs and top with remaining marshmallows, pressing to adhere to top of cake. Microwave at 50 percent power for 30 seconds to one minute. Let cakes sit for two minutes. Sprinkle with remaining graham cracker crumbs and garnish with graham cracker quarters and a square of chocolate. Serve.


I was not paid for this post, but did receive free Ghirardelli chocolate from Ghirardelli.